Pomegranate Persimmon Salad
User Reviews
5.0
18 reviews
Excellent
Pomegranate Persimmon Salad
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A juicy mix of color, crunch, and creamy tang—this Pomegranate Persimmon Salad is proof that winter produce knows how to party.
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Ingredients
- 1/4 cup pecans toasted
- 1/2 cup pomegranate arils
- 6 cups spring mix or lettuce of choice
- 1 small avocado sliced
- 2/3 cup red onion thinly sliced
- 2 small persimmons
- 1/3 cup feta cheese
- 1 large cooked chicken breast chopped, about 8 ounces
For the vinaigrette:
- 1/4 cup pomegranate juice
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 2 teaspoons olive oil
- Pinch of salt
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Instructions
- Preheat your oven to 350 degrees Fahrenheit and line a small baking sheet with parchment paper.
- Place the pecans on the prepared baking sheet and toast until brown and "toasted" smelling (you'll be able to tell), about 8-10 minutes. Watch carefully so they do not burn.
- While the nuts toast, it's time to tackle the pomegranate.
- Place a large knife just to the right or left of the bump on the top and slice straight down, cutting the pomegranate in half. Note: Cut it on a plastic cutting board so that the juice does not stain a nice, wooden one.
- Now, cut each half in half again, leaving you with quarters.
- Take one quarter at a time and invert it over a large bowl and scrape out as many of the seeds as possible. Once finished, turn it right side up and get out the remaining seeds. Drain the juice into a small bowl and set aside for later.
- Fill the bowl with cold water until there is about 3/4 of an inch above the pomegranate seeds. This will allow all the extra little skin bits to float to the top and you can easy remove them with your fingers or a spoon.
- Do this process another time or two, until all the bits are removed. Drain and set aside.
- Add the spring mix to a large mixing bowl.
- Add the avocado and red onion to the spring mix.
- Slice the persimmons in half. Remove the leafy part and the hard inner core. Slice each half again, and then each quarter into 4-5 slices. Add to the spring mix.
- Add the feta cheese and chopped chicken.
- Finally, add the pomegranate arils and stir until everything is well combined. Set aside while you whip up the vinaigrette.
- In a small bowl, whisk together all of the vinaigrette ingredients until well mixed.
- Pour the vinaigrette into the salad bowl and toss to coat evenly.
- Divide the salad evenly between two plates and serve.
Nutrition Information
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Calories
615.7kcal
(31%)
Carbohydrates
30g
(10%)
Protein
37g
(74%)
Fat
34.4g
(53%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
6g
Monounsaturated Fat
16g
Cholesterol
93mg
(31%)
Sodium
326mg
(14%)
Potassium
1154mg
(33%)
Fiber
12.9g
(52%)
Sugar
19g
(38%)
Vitamin A
65IU
(1%)
Vitamin C
91mg
(101%)
Calcium
19mg
(2%)
Iron
15mg
(83%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 6157 kcal
% Daily Value*
| Calories | 615.7kcal | 31% |
| Carbohydrates | 30g | 10% |
| Protein | 37g | 74% |
| Fat | 34.4g | 53% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 16g | 80% |
| Cholesterol | 93mg | 31% |
| Sodium | 326mg | 14% |
| Potassium | 1154mg | 25% |
| Fiber | 12.9g | 52% |
| Sugar | 19g | 38% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 91mg | 101% |
| Calcium | 19mg | 2% |
| Iron | 15mg | 83% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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